Description
Zesty Lemon Poppy Seed Muffins are a delightful balance of tart lemon and sweet glaze, with a tender crumb and a satisfying crunch from poppy seeds. Perfect for breakfast, brunch, or an afternoon snack, these muffins bring sunshine to your table with their bright citrus flavor and irresistibly soft texture.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 2 teaspoons poppy seeds
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 cup buttermilk
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
- Additional lemon slices for garnish (optional)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the all-purpose flour, sugar, poppy seeds, baking powder, and salt until well combined.
- Combine Wet Ingredients:
- In another bowl, mix the melted butter, eggs, buttermilk, lemon zest, and vanilla extract. Stir until fully incorporated.
- Combine Wet and Dry Ingredients:
- Gradually pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined. Be careful not to over-mix to keep the muffins light and fluffy.
- Fill Muffin Cups:
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake:
- Place the muffin tin in the preheated oven and bake for 18–20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Prepare the Glaze:
- While the muffins are baking, mix the powdered sugar and lemon juice in a small bowl until smooth and lump-free.
- Cool and Glaze:
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
- Drizzle the lemon glaze over the cooled muffins. Garnish with thin slices of lemon if desired.
- Serve and Enjoy:
- Your Zesty Lemon Poppy Seed Muffins are ready to serve. Pair them with a hot cup of tea or coffee for a delightful treat!
Notes
- For the freshest flavor, use freshly grated lemon zest and freshly squeezed lemon juice.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- To freeze, wrap the muffins individually in plastic wrap and place them in a freezer-safe bag. Thaw at room temperature or warm in the microwave for 20–30 seconds.
- You can make mini muffins by using a mini muffin tin and baking for 10–12 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American